Introduction to Candy Cane Cookie
As the holiday season rolls around, I find myself busy with family gatherings and festive activities. That’s when I rely on my go-to recipe—the Candy Cane Cookie! These delightful treats not only look stunning on a dessert platter but are also incredibly easy to make. If you’re looking for a quick solution to impress your guests or a fun baking project with your kids, this recipe is your answer. With their cheerful swirls and delightful peppermint crunch, these cookies remind us all of the sweet joy the holidays bring!
Why You’ll Love This Candy Cane Cookie
You’ll fall in love with this Candy Cane Cookie for so many reasons! First, they’re quick to whip up, making them perfect for busy days. The vibrant colors and festive flavors instantly elevate your holiday spread. Plus, they’re a hit with both kids and adults alike! These cookies aren’t just delicious—they spark joy, laughter, and the warm feeling of togetherness during the most wonderful time of the year!
Ingredients for Candy Cane Cookie
Gathering the right ingredients is key to crafting the perfect Candy Cane Cookie. Here’s what you’ll need:
- Unsalted butter: Softened, it creates a smooth and creamy base, lending richness to your cookies.
- Granulated sugar: This sweetener adds just the right amount of sweetness, balancing the flavors beautifully.
- Egg: This ingredient binds everything together and contributes to the cookie’s delightful texture.
- Vanilla extract: A classic flavoring that brings warmth and depth to every bite. Pure is best!
- Almond extract: This adds a subtle hint of nuttiness, complementing the festive vibes perfectly.
- All-purpose flour: The foundation of your cookie dough, giving it structure and chewiness.
- Baking powder: A leavening agent that ensures your cookies rise to perfection, creating a lovely texture.
- Salt: Just a pinch enhances all the flavors, making every element as delicious as can be.
- Red gel food coloring: Essential for adding that striped look, bringing the candy cane inspiration to life.
- Crushed peppermint candy canes: Optional but highly recommended for sprinkling on top, this adds a crunchy finish.
- Granulated sugar for sprinkling: Also optional, this adds a lovely sweetness and shimmer to your cookies.
Exact quantities and details for each ingredient are at the bottom of the article, available for easy printing. Now that you have your ingredients ready, let’s get started on these magical cookies!
How to Make Candy Cane Cookie
Step 1: Cream the Butter and Sugar
Start by placing your softened unsalted butter and granulated sugar in a large mixing bowl. Using an electric mixer, beat the mixture together until it’s light and fluffy. You’ll know you’ve achieved this magical texture when the color shifts to a pale yellow, and the mixture feels airy. This process usually takes about 3-5 minutes. Remember, this step is crucial! It creates the base for your Candy Cane Cookies, contributing to their melt-in-your-mouth quality.
Step 2: Add Egg and Extracts
Next, gently beat in one large egg along with the pure vanilla and almond extracts. The egg acts like a superhero, binding all the ingredients together while adding moisture. The extracts? They burst forth with sweet aromas, enhancing each bite of your cookies. Mix until well combined, but don’t overdo it! A gentle hand here keeps the texture just right.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Separately mixing the dry ingredients is essential—it ensures even distribution while combating any potential clumps. Once these are well mixed, gradually incorporate them into the butter mixture. Mix just until everything starts to come together. Overmixing can lead to tough cookies, and nobody wants that!
Step 4: Divide and Color the Dough
Now, it’s time to divide your cookie dough into two equal portions. Tint one portion with the red gel food coloring to create that classic candy cane effect. Use a rubber spatula or your hands to knead the color in gently. There’s something delightful about seeing the magic unfurl as the dough transforms before your eyes. Be careful not to overwork it—just enough mixing to achieve a uniform color!
Step 5: Chill the Dough
Wrap each portion of dough in plastic wrap and refrigerate for about an hour. Chilling the dough is key! This step helps with shaping and prevents the cookies from spreading too much while baking. You can even use this time to catch up on your favorite holiday movie—multitasking at its finest, right?
Step 6: Shape Cookies
When the dough is chilled and firm, take one teaspoon of red dough and one teaspoon of plain dough. Roll each portion into a rope. Next, twist them together like you’re weaving a sweet little braid, then curve one end to form a candy cane shape. Don’t worry about perfection; it’s the unique, handcrafted look that makes these cookies so charming. Plus, your family will love helping with this step!
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Place your adorable candy cane shapes about 2 inches apart to allow for spreading. Bake for 9–10 minutes, just until the edges are lightly golden but the centers remain soft. The magical aroma will fill your kitchen—trust me, it’s hard to resist peeking in on them as they bake!
Step 8: Add Finishing Touches
While the cookies are warm, sprinkle crushed candy canes or granulated sugar over the tops for that extra festive flair. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This little cooling period helps them set perfectly while allowing you to enjoy the sweet anticipation of tasting your creation!
Tips for Success
- Make sure your butter is truly softened for easy creaming; it should be at room temperature.
- Use a baking scale for precise measurements, especially for flour to avoid dense cookies.
- Feel free to substitute the almond extract with peppermint for an extra holiday punch!
- Refrigerate the dough overnight for even better shaping and flavors.
- Experiment with different food colors for a fun twist—your creativity is the limit!
Equipment Needed
- Large mixing bowl: A standard bowl works, but a glass bowl helps you see the mixture.
- Electric mixer: A hand mixer is great, but a stand mixer saves time too.
- Parchment paper: Use non-stick foil if you’re out of parchment.
- Measuring cups and spoons: A kitchen scale can also ensure precise measurements.
- Baking sheets: Any flat, oven-safe tray will do.
Variations
- Chocolate Mint Cookies: Use half cocoa powder instead of flour for a chocolatey twist. The combination of mint and chocolate is a holiday classic!
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum for the best texture.
- Vegan Candy Cane Cookies: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use coconut oil instead of butter for a delightful dairy-free treat.
- Decorative Cookie Sticks: Shape the dough into festive sticks instead of canes. Decorate them by drizzling melted chocolate or adding colorful sprinkles!
- Spiced Candy Canes: Add a pinch of cinnamon and nutmeg to the dough for a warm, spiced flavor that complements the peppermint beautifully.
Serving Suggestions
- Pair your Candy Cane Cookies with a steaming cup of hot cocoa for a cozy treat.
- Serve with peppermint tea for a refreshing, festive vibe.
- Present cookies on a decorative platter, garnished with fresh mint leaves for an extra touch.
- Add a sprinkle of edible glitter for a truly magical appearance at holiday gatherings.
- Try them alongside a scoop of vanilla ice cream for a delightful twist!
FAQs about Candy Cane Cookie
Can I make Candy Cane Cookies ahead of time?
Absolutely! These delightful cookies can be made a day or two in advance. Just store them in an airtight container to keep them fresh. They maintain their yummy flavor and festive appearance, making them a perfect make-ahead treat for your holiday gatherings!
What if I can’t find red gel food coloring?
No worries! If red gel food coloring isn’t available, you can substitute it with powdered food coloring. Alternatively, you can use beet juice for a natural tint—that way, you’ll be adding a hint of healthy goodness to your cookies too!
Can I freeze the dough?
Yes, freezing the dough is a great option! Shape the dough into logs, wrap them tightly in plastic wrap, and freeze for up to three months. When you’re ready to bake, simply thaw them in the fridge overnight before shaping and baking.
Why did my Candy Cane Cookies spread too much?
If your cookies spread out too much while baking, it’s likely due to warm dough or not chilling it enough. Always make sure to chill the dough, and ensure your butter is softened but not melted. These small adjustments can make a big difference!
Can I use a different type of extract?
Definitely! While almond and vanilla extracts are popular choices, feel free to experiment. Peppermint extract brings an extra holiday zing, or try hazelnut for a nutty twist. Just remember, a little goes a long way!
Final Thoughts
Making these Candy Cane Cookies is more than just following a recipe; it’s about creating memory-filled moments with loved ones during the holiday season. Each vibrant swirl brings an avalanche of nostalgia and festive cheer, reminding us of the joys of sharing treats and laughter. As you bake, the aroma of peppermint fills the air, inviting everyone to join in the fun. The delight on your family’s faces as they indulge in these cheerful cookies is priceless. So gather your ingredients, roll up your sleeves, and let the magic of holiday baking fill your home with love and warmth!
Print
Candy Cane Cookie
- Total Time: 1 hour 10 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
A delightful Candy Cane Cookie recipe that’s perfect for the holiday season, sure to impress your guests with its festive appearance and flavor.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Red gel food coloring
- ½ cup crushed peppermint candy canes (optional for garnish)
- 2 tablespoons granulated sugar (optional for sprinkling)
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
- Beat in the egg, vanilla extract, and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
- Divide the dough evenly into two portions and tint one with red food coloring.
- Wrap each portion in plastic wrap and refrigerate for about 1 hour.
- Take one teaspoon of red dough and one teaspoon of plain dough, roll into a rope, twist together, and curve one end to form a candy cane.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place cookie shapes 2 inches apart and bake for 9–10 minutes.
- While the cookies are still warm, sprinkle crushed candy cane or sugar over the top and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for better shaping and to prevent spreading.
- Feel free to customize the sprinkles based on your preference.
- These cookies can be made ahead of time and stored in an airtight container.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
